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Recipes
Burgundy Meat Loaf
By corlear
Terrine Bourguignonne Preparation: 2 hrs
- 1 lb. veal rump
- 1 lb. pork steak
- 1 boned rabbit
- 1/2 cup (UK scant pint) Chablis
- 2 shallots, sliced
- thyme
- bay leaf
- 2 eggs
- 1/2 cup (UK scant pint) madeira
- 2 truffles
- salt
- pepper
- 6 thin slices larding fat
- 1 cup (8 oz.) flour-and-wajer dough
- 1 1/2 cups (UK good pint) game aspic, cubed
Norway Lobsters au Naturel with Rosemary
By corlear
For the Norway lobster essence: 1
- For the Norway lobster essence:
- 16 13/4-oz Norway lobsters
- sunflower oil
- For the peeled Norway lobsters:
- 16 Norway lobster tails
- For the Norway lobster stock:
- Norway lobster heads
- 11/4 cup water
- 0.4 º olive oil
- salt
- For the Norway lobster gelatin:
- 1 cup Norway lobster stock (see previous step)
- pinch powdered agar-agar
- salt
- For the seawater gelatin squares:
- 11/2 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the mock caviar roe:
- seawater gelatin squares (see previous step)
- 3 oz Kalix caviar
- sunflower oil
- To finish:
- 4 sprigs fresh rosemary
Crêpes in Honey with Provençal Pine Nuts
By corlear
Les Crêpes au miel et aux Pignons de Provence Shopping: I prefer creamy lavender or rosemary honey
- For the crêpes:
- 4 tablespoons (60 g) butter
- 2/3 cup (90 g) sifted flour
- 2 large eggs
- 1 tablespoon plus 2 teaspoons (25 g) sugar
- 1 pinch salt
- 63/4 fl oz (200 ml) milk
- For the glaze and garnish:
- 31/2 oz (100 g) flower honey
- 1 cup (250 ml) heavy cream, well chilled
- 4 egg yolks
- several drops pastis (anise liquor)
Chez Allard’s Roast Duck with Olives
By corlear
Canard aux Olives Chez Allard Chez Allard, one of Paris’ longtime popular bistros, has had this dish on the m...
- bouquet garni:
- 2 tablespoons rendered chicken fat (or substitute 1 tablespoon oil and 1 tablespoon butter)
- 2 pounds (1 kg) chicken wings or backs, cut up
- 1 duck (about 4 pounds; 2 kg), well rinsed, patted dry, and trussed, with neck and gizzard reserved
- 3 onions, minced
- 1 1/2 tablespoons superfine flour
- 2 cups (50 cl) dry white wine
- 2 quarts (2 l) chicken stock, preferably homemade
- 1/3 cup (8 cl) tomato paste
- 9 ounces (250 g) brine-cured green olives, pitted
- 2 tablespoons (1 ounce; 30 g) unsalted butter, softened
- 12 parsley stems
- 8 peppercorns
- 1/4 teaspoon thyme
- 1/4 teaspoon fennel seed
- 1 imported bay leaf tied in a double
- thickness of cheesecloth
Mallard in Red Wine
By corlear
Civet de Colvert Lalou Bize-Leroy Le Nouveau Guide Gault Millau, Connaissance des Voyges Serve with carrot o...
- 2 mallard ducks, cleaned
- 1 bottle red wine
- 2/3 cup red wine vinegar
- 5 or 6 shallots, thinly sliced
- 2 onions, thinly sliced
- 1 bay leaf
- 1 bouquet garni
- 5 or 6 carrots, chopped
- 3 large leeks, chopped
- 1 celery rib, chopped
- 1 celeriac, chopped
- 4 tbsp. butter (or 1/4 cup olive oil)
- salt
- pepper
Warm Sashimi of Lobster and Wasabi
By corlear
For the lobster slices: 1
- For the lobster slices:
- 1 2.2 -lb lobster
- salt
- For the seawater gelatin:
- 11/2 cup seawater
- 11/4 cup water
- 3 sheets gelatin (previously rehydrated in cold water)
- 2/3 oz powdered agar-agar
- For the wasabi sponge:
- 2 cups water
- 1/2 cup butter
- 3/4 oz powdered wasabi
- salt
- For the lobster coral sauce:
- lobster head
- To finish:
- freshly ground black pepper
- 0.4 º olive oil
Hot Smoked Eel With Pineapple and Fennel Ravioli
By corlear
For the fennel juice: 1. Remove the leaves from the stems
- For the fennel juice:
- 4 oz fresh fennel
- 1/2 cup water
- For the fennel gelatin:
- 1/2 cup fennel juice(see previous step)
- 3/4 sheet gelatin (previously rehydrated in cold water)
- For the pineapple slices:
- 1 pineapple (approx 2.2 lb)
- For the pineapple and fennel ravioli:
- 8 2 1/4 x 2 1/4" pineapple slices, 1/10" thick (see previous step)
- 8 fennel gelatin squares (see previous step)
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrot
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the orange sauce:
- 1/2 tbsp muscovado sugar
- 1/2 cup orange juice
- 1/8 cup reduced meat stock (see previous step)
- grated rind of half an orange
- cornflour
- For the crunchy eel skin:
- eel skin
- 1 cup 0.4º olive oil
- plain flour
- For the eel fillets:
- 7 oz smoked eel
- For finishing:
- star anise, powdered grated rind of one orange
- 1 oz muscovado sugar
Calf's Liver in Mustard Sauce
By corlear
Foie de Veau à la Mourarde Restaurant Nandron—Lyon
- 1/2 lb calf's liver, cut into 1/4-inch slices
- salt
- pepper
- 2 tbsp clarified butter
- 2/3 cup dry white wine
- 2/3 cup crème fraîche
- 1 tablespoon Dijon-style mustard
Mme Imbert's Beef Stewed in Red Wine
By corlear
Mme Imbert's Bœuf Bourguignon Mme Imbert always serves this during the harvest at the Domaine Leflaive in Pulig...
- For the beurre manie:
- 2 lb topside beef
- 4 oz green streaky bacon in a piece
- 1 large onion
- 2 cloves garlic
- a bouquet garni of fresh thyme, parsley, bay leaf
- 2 cloves garlic
- 1 bottle of red Burgundy (Bourgogne Rouge would be suitable)
- salt
- 6 black peppercorns
- lard, butter, duck or goose fat for sauteing
- 12 small onions, optional (these are the kind that are used for pickling and not always available; shallots can be a good alternative)
- 1 teaspoon butter, room temperature
- 1 teaspoon cornflour (sold in France as Maizena)
- For the garlic croutons:
- French bread
- 1 clove garlic, peeled and cut in half
Guinea Fowl Supreme with Burgundy Truffle
By corlear
Supreme de Pintade a ux Truffes de Bourgogne Vin conscille: Charabolle Musigny 1994 Tastevind
- 4 Guinea Fowl de 160 g
- 50 G of truffles
- 5 cl of port wine
- 10 cl of cream
- 1 kg sweet potato
- 100 g butter
- oil
- salt
- pepper